Here the bacon acts as a skin, adding moisture to the chicken as it cooks. It’s crispy on the outside, juicy on the inside, and only made better with the zesty mustard dipping sauce.

YIELD: 16 SKEWERS
￼￼￼￼MUSTARD AIOLI
1⁄2 cup prepared mustard 1⁄2 cup mayo
2 teaspoons lemon juice
1 teaspoon chopped garlic
Combine all ingredients thoroughly in a mixing bowl. Refrigerate until ready to use.
CHICKEN
￼￼￼￼￼CHEF’S NOTES:
The chicken can be wrapped in bacon a day in advance. Be careful when grilling; if the flame is too high, it may burn the bacon before it or the chicken cooks.
8 chicken tenderloins
4 smoked bacon slices, cut in half Salt and pepper to taste
Prepare a grill to medium heat.
Lay a piece of bacon on a work surface. Place a tenderloin on one end of the bacon. Roll chicken
in a spiral, stretching the bacon so it covers the chicken. When all the rolls are prepared, grill them until the bacon is crisp but not burnt, 8–10 minutes on medium heat, not above the flame (internal temperature should be about 160°F).
ASSEMBLY:
Slice each chicken tender into four equal-size pieces, and skewer two pieces together (I use skewers from Pick On Us). Serve with aioli on the side for dipping.
BEST SEASON:
This a great spring, summer, and fall dish.
VARIATIONS:
This also can be made with pork, scallops, shrimp, or vea